Roasted Vegetable Salad with Apple Cider Vinaigrette

parsnips, peeled and cut lengthwise

carrots, peeled and cut lengthwise

small golden beets, peeled and coarsely chopped

garlic cloves

frozen pearl onions, thawed

small Brussels sprouts, trimmed and halved

fresh rosemary or thyme sprigs

small bay leaves

butter, melted

olive oil

Kosher salt and freshly ground black pepper

Apple Cider Vinaigrette

head radicchio, separated into leaves